Chocolate Baklava

"I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions."
 
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photo by Maria G. photo by Maria G.
photo by Maria G.
Ready In:
1hr 45mins
Ingredients:
10
Yields:
50 pieces
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ingredients

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directions

  • In a small skillet, melt butter over low heat.
  • Let stand a few minutes.
  • Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
  • The clear yellow liquid is clarified butter.
  • Preheat oven to 350°F.
  • In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
  • Mix well.
  • Open and stack phyllo sheets on a damp towel.
  • Cover with a damp towel to prevent drying out.
  • Brush a 12x18-inch sheet cake pan with clarified butter.
  • Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
  • Spread half of nut mixture evenly over layered phyllo sheets.
  • Brush next phyllo sheet on both sides with butter, then place on top of nuts.
  • Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
  • Top with the remaining nut mixture.
  • Butter next phyllo sheet on both sides and place on top of the nuts.
  • Top with remaining phyllo sheets, brushing each with butter.
  • Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
  • Do not remove pastry from pan.
  • Brush top with remaining clarified butter.
  • Bake 40 to 50 minutes, or until golden.
  • About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
  • Heat to boiling over medium heat, stirring often.
  • Reduce heat to medium-low and simmer 10 minutes.
  • Stir in vanilla.
  • Pour hot orange syrup over hot baklava as soon as it is removed from oven.
  • Let stand until cool, 4 hours or overnight.
  • When baklava is cool, drizzle Thin Chocolate Glaze on top.
  • Allow glaze to set up before serving.
  • Baklava may be kept, covered, 4 to 5 days at room temperature.
  • Freeze for longer storage.
  • To make the Thin Chocolate Glaze------------------.
  • In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
  • Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.

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Reviews

  1. What a delicious recipe! We made one change--we doubled the syrup recipe. I found it to be better than traditional baklava. Enjoy!
     
  2. I made this for the first time the other day, and everyone loved it. I'll definitely try this again.
     
  3. I made this a while back and it was a huge hit. I did double the syrup as suggested. Putting the pecans,chocolate chips, cinnamon, and sugar in the Cuisinart as suggested by annbb worked well. I will be making this again.
     
  4. Fantastic! Not traditional, but I'm not a traditionalist in alot of ways. My DH absolutely loves this! He never thought I could pull it off! Thanks.
     
  5. This is SO GOOD! I have to admit it was a lot of work..but the outcome was definitely worth it! I had friends over last night for dinner/dessert..and they couldn't stop raving about it...and asking for more pieces (which my boyfriend denied them of). I doubled the orange syrup..I'd give this more than 5 stars if I could!
     
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<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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